The idea of cheese on the grill seems a bit much but if you haven't tried it you should!
Some of the best flavors can be showcased on the grill by combining a few great tasting ingredients. The flavors of cedar, warm brie cheese and grilled bread is one example of this. It appears to be a simple baked cheese with some jelly on top, but the balance of flavors are so wonderful that it becomes something more than just modest baked brie.
While this recipe uses a 'sweetish' cranberry jelly it would also be good with a savoury chutney.
I will not be held accountable for the addictive nature of this appetizer. Remember, not only is it BBQ season, but it’s swimsuit season. Enjoy in moderation.
Cedar-Planked Brie with Cranberry Chutney
2 cups prepared cranberry chutney (I used Trader Joes)
1 cedar plank, soaked in water for 30 minutes
1 wheel of Brie or Camembert cheese, 4 to 6 inches in diameter
Crackers or slices of fresh bread
Prepare your grill for direct grilling, medium-high heat. When the grill is hot, rinse the cedar plank under cold running water and place it on the grate. Close the lid and allow the plank to heat for 4 or 5 minutes or until it starts to crackle.NOTE: don't be alarmed by the crackle - mam and Paul almost jumped out of their skins . . .
Reduce the heat to medium-low and place the cheese on the plank, and then close the lid and cook for 8 to 10 minutes, possibly longer.
Open the lid and scoop a generous portion of cranberry chutney onto the warming cheese, close the lid and cook until the cheese is puffing out but not burst. Transfer the cheese on the plank to a metal or glass plate, and serve immediately with crackers (or fresh bread).